Cook potatoes in a pot of boiling water for 10 minutes or until tender.
Meanwhile, heat oil in a saucepan, add garlic and lamb mince and cook for 2-3 minutes or until browned.
Stir in tomatoes, drained Edgell Red Kidney Beans, Leggo’s Tomato Paste, stock powder and mixed herbs. Bring to the boil, reduce heat and simmer uncovered for 5 minutes.
Drain and mash potatoes. Spoon bean mixture into 4 x 1 cup ramekins, top with mashed potato and sprinkle with cheese.
Place under a hot grill until golden brown.